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Authentic Polish Cabbage Rolls (Golumpki)

Four plump cabbage rolls smothered in rich tomato sauce served on a white plate.
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Make traditional Polish Golumpki, hearty cabbage rolls stuffed with ground beef and rice, baked in a savory tomato sauce.

Ingredients

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  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon lemon juice

Instructions

  1. Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until outer leaves are pliable. Remove leaves one by one, trimming the thick center vein from each leaf. Set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes.
  3. In a bowl, combine the ground beef, cooked rice, sautéed onion, salt, and pepper. Mix well.
  4. Place about 1/4 cup of the filling mixture near the base of each cabbage leaf. Fold the sides in, then roll the leaf tightly away from you to form a neat roll.
  5. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  6. In a large baking dish, mix the crushed tomatoes, beef broth, brown sugar, and lemon juice to create the sauce.
  7. Arrange the cabbage rolls seam-side down in the baking dish over the sauce. Pour any remaining sauce over the rolls.
  8. Cover the dish tightly with foil. Bake for 1 hour and 15 minutes.
  9. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.

Notes

  • You can freeze leftover cabbage rolls after they have cooled completely. Place them in an airtight container with sauce and freeze for up to three months. Thaw overnight in the refrigerator before reheating.
  • For a quicker method, you can simmer the rolls on the stovetop in the sauce for about 1.5 hours instead of baking.
  • If you prefer a tangier sauce, increase the lemon juice to 2 teaspoons.

Nutrition

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